My mom makes amazing ground taco meat – but for some reason this recipe has always eluded me. (I’ll be honest – I pretty much stopped practicing because my mom sends back vacuumed packed servings with me every time I visit home.) Tonight, I finally got the balance of spices right.
Prep Time: 5 minutes
Cook Time: 35 minutes
- 1 lb grass-fed ground beef (or turkey)
- 1 tsp salt
- 2 roma tomatoes
- 2 cipollini onions
- 2 cloves garlic
- 1/2 T cumin
- 1/2 tsp ground pepper
- 1 jalapeno
- 1/2 avocado
- 1 T minced cilantro
- 1 T diced tomato
- 1-2 T sliced scallions
- 1/4 tsp salt
- 1/4 c cabbage, shredded
- 6 butter lettuce leaves
- pickled jalapenos and hot sauce, optional
(1) Cook the ground beef and salt on medium heat, until browned, about 10 minutes.
(2) While the meat is cooking, coarsely chop the onions and tomatoes. Use a paper towel to wipe up as much of the extra grease as possible that comes out of the meat, and add the tomatoes and onions to the pan. Cook for an additional 5-7 minutes, or until the onions and tomatoes start to soften.
(3) In a molcajete or mortar & pestle, smash together the garlic, cumin, and pepper with 2-3 T water.
(4) Add the paste and the whole jalapeno to the meat, and cook an additional 2-3 minutes on medium heat before turning the heat down to a simmer. Cook, covered, on low heat for 15-20 minutes.
(5) While the meat is cooking, mash the avocado, tomato, scallions, and cilantro in the molcajete. Leave cabbage and additional tomato, scallion, and cilantro for garnish, if desired.
(6) Serve the meat in Boston lettuce leaves with guacamole, sliced cabbage, hot sauce, and pickled jalapenos (so easy to make at home – recipe forthcoming.)